Wine-making. 
GRAPE MANUAL. 
Wine-making. 63- 
— would necessitate the gathering of their grapes 
some are 
ce good 
It £ almost seems s unn to ea, that white- 
rd and pressed separately. oon should be gathered 
from the vines merely by the hand. So ome ea 
in baskets, others in hods, made for the purpose; but 
whatever kind of vessels may be wont it is Senpietont 
that these as well as all vessels aking 
should be PERFECTLY CLEAN. ap of fresh water for 
washing them is, therefore, an essential re 
Same with plenty of pure cold water. 
The grapes being gathered, we now come to— 
MASHING OF CRUSHING, which is generally done 
IL 
te) explanation is required. 
akers believe that the stems 
erg = Src from the berries before mashing, 
_ Which is done by the aid of sieves or FASDS ; others | con- 
at t the 
by, and that for red wines gmc it is is better not to 
owing, ab. e tannin 
being =m, would still more increase the weidity see 
Toughnes 
The enue Bg r press-room need not be in or 
hear the Laooldenien but should always be close to, and, 
best, i wine-cellar. It might be 
mare or sf crrena bee can 
and after iesiepeapzn _ widely, seemed tothe 
Kinds of wine we eves make. Before speaking of 
- these, it is is necessary mark that the ag rere 
: ofthe room, ould be 
: Kept uniform without interruption : here in pic 
eit (about 17° Réaum.);* 
wine-making commences in Au- 
gust, it should be so arranged that it can be kept as 
and b oaks, candles and candle 
E — = 
cool as possible, and farther North so as to KEEP IT 
WARM—Dy the saier ten, ifnecessary. A fireplace and 
kettle may also otherwise prove very useful in the 
ouse, 
To the n furniture of the press-house fer- 
menting-vats also belong, and may be ordered of any 
sufficient hose to run the fermented sn down ‘ties 
ellar. common house-cellar, cool in summer 
and safe against frost in winter, will “9 answer the- 
purpose 
g 
For eis: however, who intend to make wine ona 
lation and temperat 
cellar should not rise above 60° F. (12° ge in summer, 
noe Gl csuetalen dead (8° R.) in winter. Such a ——. 
etarernom 
casks, pumps and other tools, costs thousands of dol- 
lars 
specifica e 
well informed as to t e “requirements of a good wine- 
t losses, = are the inevitable res result of poorly 
In places 
ashes, or other substances which are non-conductors 
of heat; the roof should be well projecting and heavily 
covered with straw 
As necessary furnit d fa prod s wine-_ 
cellar must be mentioned: supports and layers of” 
sound Lecco on which = casks rest, about 18 
ble you to examine and to clean Gis cabin Pr 
The larger sized casks. 
**man-holes,” through which a- 
in and clean coer Decale ‘43 also, 
from any cooper faucets, funnels; thieves for draw- . eS 
ing samples out at throwgh the bunghole 
with rubber hose, to facilitate the deeutag off from ee 
one slgeae into another ; SS woodenham- - 
ious f other tools ; sulphur-strips 
gauge sticks 
aT ot t. 
seca ahi a rpg Soamucie 
of saline: and may be — in any properly fur- 
nished wine-cellar. 
New casks, however, are not ready and St to receive 
eS 
